I made these gingerbread cupcakes for Christmas Eve last year as a alternative for Santa. They are an old Nigella recipe from her Feast book I have been using for years which works really well and gives really moist christmassy cupcake. I just added the icing and drizzled chocolate as an extra treat for the big man.
Here’s the recipe:
Gingerbread Muffins (Feast by Nigella Lawson)
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 egg
- 1/3 cup packed dark brown sugar
- 1/3 cup packed light brown sugar
- 3/4 cup whole milk
- 1/4 teaspoon balsamic vinegar
- 6 tablespoons vegetable or corn oil
- 4 tablespoons dark corn syrup
- 4 tablespoons molasses
Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups. Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps.
Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.
Stir until mixed but still fairly lumpy-the mixture may be more runny than you expect for muffins- but you need the dense stickiness of gingerbread, rather than a cakey crumb. Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry.
Once they have cooled, top them with gloopy water icing and drizzle with melted chocolate once the icing has fully set.
Makes 12 Muffins.
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